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6 hours in.jpg
- turick
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- Album: Dual pork butts with HEAVY smoke
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Dual pork butts with HEAVY smoke
Ha... well... those are the pictures of the smoke! :) In all honesty, the camera on my phone really isn't picking up a lot of the smoke. In the pictures above, I could literally see about twice as much smoke with my eyes as you can see in the pictures. Another thing hard to capture is that... -
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Dual pork butts with HEAVY smoke
Well apparently my phone doesn't take very good pictures of smoke. Not as much shows up in these photos as there actually is. Anyway, got the AMNPS loaded and fired up, and the butts in the smoker at 225. After the AMNPS burns out tonight, I'll probably fill it back up and just light one... -
smoke2.jpg
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- Album: Dual pork butts with HEAVY smoke
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smoke1.jpg
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- Album: Dual pork butts with HEAVY smoke
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pellets.jpg
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- Album: Dual pork butts with HEAVY smoke
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Dual pork butts with HEAVY smoke
MMmm... that actually sounds like a great idea. Any thoughts on how long to leave it in? I'm guessing given the cold temps outside I'll have my butts in the MES for at least 20 hours, but I'm assuming I shouldn't leave the fat in that long... -
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Dual pork butts with HEAVY smoke
So this is a bit off topic, but I always remember my mom using chicken skin and fat to make stock. I've been using entire uncooked chickens to make my stocks. I figured the fat was an important part of the process, but from everything I'm reading, you really want to avoid the fat :) Meat and... -
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Way too much smoke on a chuck roast...
When I eat smoked food at a restaurant, I'm usually satisfied with the smokiness. I wonder if I'm not properly forming the pellicle on my red meats or something silly that is preventing me from getting the smoke flavor to that point. Either that and I really am just a delusional smoke hound! -
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Ready to give it a whirl
I've had the same thing happen to me with the AMPNS. Getting it lit properly is absolutely key and sometimes it doesn't seem like there's a lot of rhyme or reason as to why sometimes it barely smokes and sometimes it's chugging. Whenever I have a hard time seeing the smoke, I pull it out and... -
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Way too much smoke on a chuck roast...
For anybody interested, the pork smoke starts this afternoon. I'll be taking more pictures, including the amount of smoke I'm producing, and post them as I go. Here's the link http://www.smokingmeatforums.com/t/172694/dual-pork-butts-with-heavy-smoke -
Dual pork butts with HEAVY smoke
- turick
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Dual pork butts with HEAVY smoke
So I smoked a chuck roast last week and lit my AMNPS from both ends with hickory. When that burnt out, I filled another row and lit that too... it was the yummiest roast I've made yet. I honestly feel like I'm constantly lacking the smoke flavor I really desire in most of my pork and beef... -
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- Album: Dual pork butts with HEAVY smoke
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Way too much smoke on a chuck roast...
Thanks for the replies, all. I'm about to smoke some pork butts this weekend and I plan on lighting both ends of my AMNPS again, the same way I did on my chuckie. I'm just using the stock MES thermometers which are known to be off, but have seemed to work ok for me so far. I do intend to get... -
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Stew Meat 2 - Smoked Pie
Very nice SuperDave! I just smoked and cubed a chuck roast last week and the wife made a pot pie too (and a turkey one). Great time of the year to eat these... I was debating whether or not to cube up the roast before smoking. I ended up putting it in the smoker and cubing it up afterwards. ...
